Quite often the only thing we do when we hear the word to cook means -its complicated!
If you can eat an apple without cutting, peel a banana or peel the orange skin off to eat then you are quite right about using your senses and instinct right> So if we were to take it to the next level, as to how we got this far to cook fancy meals, have a kitchen for that matter that helps us feed our bellies.We must have used our common sense right.
Much of the knowledge we posses is to what we got to learn from observation, and survival skills to give us energy and feel good.
I always say the term cooking implies that we feed ourselves not just because we have to cut, chop and make a sauce out of it, but the way which helps us digest our food better and in a way way that helps us when we are cooking for one to many!
Imagine this knowing how to cook on fire was a brainstorming event by someone -where we used that heat to cook and improve the quality of food to eat.
Now that we know we can create wonders by using the fire, we need to check these and improve these important skills listed below to make our lives interesting and enrich it with the power of knowledge that we can build to create master pieces.
Having a busy kitchen with many things on and around us only make it messy and looks disorganised. I am a home chef first, but you kind of get a different feel when you are at catering school, because what they tell you is to to make your life easier by staying organised in the kitchen, know what you are making, if following a recipe read the method first or the instructions on how to make the dish- this will give you give you an insight to how you can organise and plan to cook the dish.
Some people get put off as to how many ingredients you have to source, but fear not when you read the instructions it will tell you the process in a visual way, we need onions finely diced in a medium pot with oil in it.
In short- group the ingredients which needs to go first, it saves times while you invest in the process of making the dish.
Know how to-
Sear the meat after brining builds the flavour, develop more texture .
Look at your spice rack and wonder why you bought them exactly and how to use them sensibly. using whole spices and making a blend to improvise flavour, using garlic and roasting your whole spices.
Essentials in the kitchen:
We need acidic elements natural- like tomatoes ,lemon juice, vinegar or red wine!
Good cooking comes with building the flavours and not the end process of how tit looks.
We are now tempted to see instagram for guidelines as to how the dish will look rather than taste, one of the things which can be deceiving is a picture, as does speak a lot about the look but gives your the description of taste but you know that it when you taste you can have the say as to how delicious or flavoursome it was!
Last layer is the freshness which will pop out and is called the end process or the final signature touch of the chef to call it Wow I’ ve made this!
Making home made bread is nostalgic to my eyes ears and tongue.
Basic breads, to name a few- flat breads, sour dough bread, Irish soda bread doesn’t need much work.But the warm smell of bread that hits your senses in the kitchen, I mean nothing can buy that feeling right.
Pay more attention and learning through mistakes…your ideas will grow just like that because you know how, little cooking skills you can master.
Learning to cook from left overs, a constant battle for some, for someone like me, I hate food waste, less washing up and most of all fancy any new ideas that pop up to create something new and feed the family.
Flavoured rice- I have cooked it so many times with many variations, leftovers and revamped my left over rice not just Chinese, but just flavoured with simple stock.
The reason I love this dish its full of flavour and that comes from the left over stock of chicken roast I did earlier this week and I had to use them as I often forget that I’ve left them in the freezer. ( I hate things in the freezer apart from ice creams, some chilli, some cheese and herbs-nothing should be in there in my opinion) now that’s another story I got to tell you in another post.
Surprisingly there is minimum effort here as the stock is full of flavours and All I need to do is cook some rice into the stock instead of water!
You could add some left over chicken or any other meat you fancy but to keep it simple!
Almost like a stir fried rice but cooked with fresh rice.
I am a queen for customising a dish…I added a Persian touch with pomegranate and saffron !
As easy as it sounds, a one pot dish! A mish mash of cusine and simple dish if you like!